Healthy chicken and dumplings9/1/2023 ![]() ![]() Mix with utensil of choice until it forms into a very wet, shaggy dough. We just want small solid pieces of butter, roughly pea-sized. Use a fork, your hands, a stick, whatever. Cut cold butter into small chunks and incorporate into the dry mixture. I like to add a bit of garlic powder as well but that's optional. Mix flour, baking powder, sugar, and salt thoroughly in a medium bowl. We can always add more later.Ĭover the pot and let simmer until the chicken begins to fall apart, at least 30 minutes.īegin this process once the chicken is starting to get fully cooked and tender. I suggest going a bit easy for now since ideally we want that chicken fully cooked before taste testing. I basically never make it the same way twice. Salt and pepper will be just fine, but if you want to add aromatics or other seasonings go for it. Turn the heat down to medium-low and add the chicken stock (aim for the chicken to be at least halfway covered and seasonings of choice. Be sure to keep the garlic moving and be ready to take off the heat if it begins to burn at all.Īfter a few minutes the garlic should be a golden brown and the onion should be lightly caramelized. Let cook until the onions begin to soften.Īfter onions have softened, add minced garlic. Once the chicken thighs have gotten some color on the skin, flip them and add the onions. While the chicken is browning, dice the onion roughly and mince the garlic. Rub chicken thighs with a pinch of salt and place skin side down into the pot. Heat a large pot over medium heat and add oil/butter to coat the bottom. ![]() Feel free to mix it up however you want using this foundationĤ bone-in, skin-on chicken thighs (just trust me, okay)Ĥ cups of chicken stock, or enough to cover at least half of the chicken thighs (I use bullion and water)Ģ to 2-1/2 teaspoons baking powder (in general you want about 1 teaspoon of baking powder per cup of flour)ġ/2 cup chilled butter (make sure it's cold)ġ 1/4 cups whole milk (also make sure it's cold) At the end of the day we are making thick chicken soup and dropping biscuit dough in. I've always gone with my eyes and by feel/taste, so take my measurements with a very hefty grain of salt. This comforting and hearty recipe may be the epitome of cooking with what you've got. Note: If you report someone or a post, please let us know why, thank you. Reddit has a magnitude of other subreddits that can help out with more advance technique and discussions, go out and explore if needed. We want this subreddit to be a resource for new and beginner cooks. While we welcome cooks of all skill levels, this is still Cooking for Beginners! So please avoid posting things that are incredibly advanced (for example sous vide cooking, molecular cooking, butchering a hind quarter of an animal, etc) to the average beginner cook. Please be mindful of other users' skill levels. Links in comments are okay! And you're welcome to share links to your own blogs, videos, etc. We're trying to cut down spam and self-promotion in this sub, so please submit all outside links (so anything other than reddit text and image posts) to the stickied megathread. No posting outside links or self-promoting (except in the megathread). When in doubt, assume they have good intentions.Ģ. Come to learn or to teach!ĭon't be a troll! Be polite to others - even if you don't agree with their opinion or method. Post your questions about cooking, share easy recipes and basic techniques. Just moved into your first apartment and don't know a thing about cooking or have lived on your own for years and have existed on take out and fast food? Then this is the sub for you! Learn how to cook simple recipes for yourself and find it isn't as hard as you think it is. ![]()
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